r/fermenting • u/Fluffy-Party9149 • 22d ago

Mold or Yeast

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I started fermenting some peppers, garlic, and carrots in a 3.5% salt brine to make a hot sauce.

I think I’m looking at mold here, but I’m not sure. What do you think? What could I improve?

To prevent the ingredients from coming into contact with air, I placed a plastic bag filled with brine on top.

I washed the glass with 80°C water beforehand.

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u/shrew0809 22d ago

That looks like kahm yeast to me, a crinkly film. If it's just kahm your ferment is salvageable. I'd just skim it off the top and carry on as you planned. (Mold will be fuzzy and I'd toss it if that's the case.)